How To Make One-Pot Chili Mac

Instructions

1. 01

   Heat the pan and coat with oil. Heat the oil in a 3 1/2- to 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until tender and light golden-brown, about 5 minutes.

2. 02

   Brown the meat, then add seasonings. Add the ground beef, break into smaller pieces with a wooden spoon or spatula, and cook for about 3 minutes. When only a few pieces of pink ground beef remain, add the garlic, chili powder, cumin, oregano, black pepper, and remaining 1 teaspoon kosher salt. Cook for 1 minute more.

3. 03

   Add the tomatoes, broth, noodles, and beans. Pour in the tomatoes, broth, macaroni, and beans. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the macaroni is tender, about 15 minutes.

4. 04

   Stir in milk and cheese. Stir in the evaporated milk and cheese until melted. Ladle into bowls and top with more cheese and scallions.

5. 05

   Storage: Refrigerate leftovers in an airtight container for up to 4 days.